How To Make Italian Lentil Soup
This lentil soup is full of Italian-inspired flavors. Loaded with carrots, celery, tomatoes, and various herbs and spices, this is a healthy and tasty dish.
Serves:
Ingredients
- 2tbspextra-virgin olive oil
- 2cupsdiced white onion,about 1 large onion
- 1cupdiced carrots,about 2 large carrots, peeled
- 1cupdiced celery,about 2 celery stalks, leaves removed
- 4clovesgarlic,peeled and minced
- 8cupsvegetable stock,or chicken stock
- 1cuplentils,rinsed, red, green or brown
- 15ozfire-roasted diced tomatoes
- 2bay leaves
- ¼tspdried thyme
- ¼tspfreshly ground black pepper
- pinchred pepper,crushed
- 2cupscollard greens,roughly chopped
- Parmesan cheese,freshly grated or finely chopped fresh parsley or basil as optional toppings
Instructions
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Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery, and saute for 6 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
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Add the garlic and saute for an additional 1 to 2 minutes until fragrant, stirring occasionally.
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Add the stock, lentils, tomatoes, bay leaves, thyme, black pepper, and crushed pepper, and stir to combine. Continue cooking until the mixture reaches a simmer.
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Reduce heat to medium-low and cover the pot partially with the lid. Keeping the soup at a low simmer, continue cooking for about 25 to 30 minutes or until the lentils are tender and cooked through, stirring occasionally.
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Stir in the collard greens, and continue cooking for 5 minutes or until the greens have softened.
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Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
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Serve warm, garnished with optional toppings if desired.
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This soup can also be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.
Nutrition
- Calories: 124.10kcal
- Fat: 3.22g
- Saturated Fat: 0.46g
- Monounsaturated Fat: 2.08g
- Polyunsaturated Fat: 0.49g
- Carbohydrates: 19.30g
- Fiber: 4.35g
- Sugar: 3.69g
- Protein: 5.97g
- Sodium: 98.12mg
- Calcium: 63.88mg
- Potassium: 353.92mg
- Iron: 1.81mg
- Vitamin A: 137.79µg
- Vitamin C: 13.11mg
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